Tex Mex Chicken

I have been putting my new slow cooker to use and loving every moment of it! I’ve found a few website where people are challenging themselves to use their slow cookers every day for a whole year. All I can say is wow. I’m definitely in the once or twice a week camp since it is only myself, husband and little one at home. If we had a larger family I would more than likely up our slow cooker usage quite a bit. As it stands though, my slow cooker has really helped with my goal of making quicker (well less prep) meals and I still feel good about what I’m putting on the table. This little gem of a recipe is a great example of very little prep but ending up with a delicious meal.

This last weekend was a hotbed of activity in our house. Husband flew home from a week-long trip to Chicago so little one and I lavished attention on him all while prepping our house for little one’s birthday party. Little one turned one year old on Saturday and we had a house full of guests! Sunday we recovered, cleaned up from the party and enjoyed some down time with my parents. Oh, and we also watched football.

I knew that come Monday we would have nothing to eat for lunch so I broke out the crock pot and set to work. This recipe made me a little nervous. I’ve never been very successful making recipes with dried beans. I gave this one a go since the beans would be given eight hours to cook. It was a success! The beans were tender, the chicken fell apart and the whole house smelled divine. I stayed true to the recipe in everything expect the beans. I used black beans because that is what was in the pantry. The beans gave the dish a darker hue but I’m assuming they didn’t change the taste.

1 c. dried pinto beans, rinsed

1 ½ c. salsa
2 T. chipotle chiles in adobo sauce, chopped (I use San Marcos)
2 T. flour

Finished product picture for my coworker Ms. K!

1 c. water
1 ½ lb. boneless, skinless chicken thighs
1 red onion, chopped
1 red bell pepper, chopped

In slow cooker, stir together beans, salsa, chiles, flour, and water. Arrange chicken on top of bean mixture. Top with onion and bell pepper.

Cover and cook on low for eight hours. Do not open lid or stir.

Remove chicken from the slow cooker, shred and return. Mix throughly so that chicken is completely incorperated into the bean mixture. Season with salt and pepper as needed.

Serve topped with sour cream, cilantro and tortilla chips.

http://www.marthastewart.com/315328/slow-cooked-tex-mex-chicken-and-beans